Food spoilage

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:1- . 2- ( ). ( ). 3- ( ).

Spoilage of vegetables

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- Bacterial spoilage of fresh vegetables Erwinia carotovora Pseudomonas Bacillus, Clostridium .

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Fungal sooilage of fresh vegetables Colletotrichum . anthracnose Gleosporium lenticel rot

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1- Gray mold rot Botrytis cinerea

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2- sour ,oospora, watery soft rot Geotrichum candidum , . .

Sour rot

Watery soft rot

3- Rhizopus soft rot Rhizopus stolonifer . ( ) .

( ).

4- Phytophora rot phytphora .

5- Anthracnose Colletrichum coccodes

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Spoilage of fruits .

Erwinia Erwinia rot .

Spoilage of meats ,poultry and seafoods

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(EH) .

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Spoilage of fresh meats : 1- ATP .

2- ((Eh.

3- .

4- .

5- ATP.

6- .

( (glycolysis .

7- .

8- .

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* Clostridium Enterobacteriaceae .

* Rhizopus , Mucor ,Cladosporium (black spot) .

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* Torulopsis ,Rhodotorula ,Candida

* pseudomonas,Acinetobacter.

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Mechanism of meat spoilage

H2O .

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-Sliminess : Lactobacillus,Streptococci .

LactobacillusStreptococc

- Souring: LactobacillusStreptococci .

- :Greening Lactobacilli Leuconostoc

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Spoilage of poultry Pseudomonas Corynebacterium, Flavobacterium, Acinobacter

enterobacteriaceae .

Spoilage of fish and sea foods

* Fish . .

1- .

Spoilage of eggs :-2- Lysozyme .3- Avidin Biotin Complex .4- P.H

Yolk . :-Pseudomonas , Acinobacter , Salmonella , Micrococcus , Eshrichia , Alcaligenes , Aeromonas , Proteus , Staphylococcus

:- Mucer , Penicillium , Cladosporium , Homodendron, Torula .

Rotting :Green rots PseudomonasColorless rots Pseudomonas , Acinetobacter

Black rots Pseudomonas , Proteus , Aeromonas

Pink rots PseudomonasRed rots SerratiaCustard rots Proteus

Spoilage of cerals , flour , doughs and bakery products

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Bacillus .

Amylase Rhizopus . Streptococcus , Lactobacillus , Leuconostoc .

Rhizopus stolonifer Bread mold Neurospora sitophila Red bread

Ropiness .

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Bacillus subtilis, B.mesentricus .

spoilage and dairy products: . :Streptococcus, Proteus, Micrococcus, Propionobacterium, Lactobacillus, Leuconostoc, Bacillus, Pseudomonas, Coliforms.

thermoduric ( Lactobacilli , Streptococcus , Bacillus ).

LeuconostocColiformsBacillusPseudomonasMicrococcusProteus

:- Surfiace taint putridity Psedomonas putrefaciens

- Rancidity , Psedomonas .

Psedomonas

:Cladosporium ,Alterania ,Aspergillus ,Mucor ,Rhizopus ,Penicillium ,Geotrichum

() .

AspergillusPenicilliumRhizopusMucorGeotrichumCladosporium

(,,,) Alcaligenes ( slimy card ) Psedomonas, proteus ,Enterobacter,, Geotrichum,Mucor,Alternaria,Pencillium .

AlternariaAlcaligenes

Spoilage of sugar,candies and spices Clostridium , Bacillus . .

Saccharomyces

: Trula , Saccharomyces Conversion of sugar .

Clostridium sporogenese .

Proteus , Bacillus .

, Zygosaccharomyces Z.mellis Torula .

- , . . - .

, , , .

Spoiling of nutmeats ( , , ) .

Spoiling of fermented foods , . Sauerkraut : , ph 3.1 3.7 .

:Soft kraut : .Slimy kraut : Lactobacillus cucumeris L.plantarum .Rotted kraut: .

- pink kraut : Torula. pickles : 4 .

:* pickle blacking : Bacillus nigrificans .Bloaters : , Pediococcu Enterobacter , Lactobacillus .

- Pickle softening : , Bacillus Fusarium , Aspergillus , Mucor , Alternaria , Cladosporium , Phoma , Penicillium .

: :Zapetra spoilage : Propionebacterium .Softening : Rhodotorula .-Sloughing : Cellulomonas flavigena.

Spoilage of canned food . . . 3 :- ( pH 4,6 ) , thermophilic flat-sour group . Clostridium butyricum , Clostridium pasteurianium ) .

Clostridium

- ( pH 3,7 4,6): : ( ) () . (Bacillus cogaulans) .

- ( pH 3,7 ): : ( , ) . .

: - mesophiles - thermophiles .

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: - Flipper : .- Springier : .- Soft swell : .- Hard swell : .

Torula, Rhodotorula, Candida . Sliminess . Souring Visceraltaint Streptococci.

Pseudomonas .

Tetrazolium .

: CO2.

. . :- Pseudomonas , Moraxella , Acinobacter , Flavobacterium.

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Autolysis .

. Collagen . Tri methyl amine (TMA).